Some of their popular dishes include the duck congee, caramalized pork, and special chicken on rice. This time however, the gizzard was unbelievably soft and tender, almost like the pieces of duck breast itself. Traditionally it’s just the rice and it’s kind of soupy, but this recipe uses chicken stock to cook the rice and serves it with duck confit. Hope you can visit in the future. Take ginger and grilled onion out as well. However, this basic dish can be lifted into something much more luxurious by cooking the cháo with duck. Not only does it have high nutritional content but also it is palatable for many people’s tastes and suitable for breakfast or dinner. spring onions I've also included some of my personal travel eating tips and answered some of your top questions... like "Mark, how do you make money to travel?". fish sauce 4 tbsp, Garnishes (all chopped) Vietnamese congee chào gà (rice porridge) is one of such meals that even though I wasn't really planning on taking time to make it so special yet turned out sooooooooo well. Gizzard has always been one of my favorite bird organs, and usually it has a pretty grizzly texture. Bring 2 litres of water to the boil in a very large saucepan over medium heat. Pairing a couple of easily-available ingredients and creating a delectable dish is just one thing I … from Mark Wiens PRO . sugar 3 tbsp Choice of Soup of … House Curry Dishes* Vietnamese yellow curry stir fried with mixed veggies, coconut milk, and peanuts. Vietnamese Chicken Porridge or Congee (Chao Ga) is perfect for these reasons. I’m not a huge fan of duck skin unless it’s crispy, so for most of my bites, I peeled off the skin and just ate the succulent juicy meat below. And again, it was sprinkled with a lovely addition of crispy shallots. Cháo Vịt Thanh Đa (Gốc Nhà Lá)restaurant is located a little bit outside of Saigon, within the horseshoe island wrapped within the river, north of the city. yummyvietnam.net/chao-vit-recipe-vietnamese-duck-congee-rice-porridge Soup of the day will consist of a range of soups, including old cucumber pork rib soup, pork rib soup with peanut & lotus, cordyceps flower soup etc. Ingredients : Serves 4: 1. The flavorful Duck blood is a perfect mix of tender duck blood, duck neck, crunchy gizzard, tough guts, buttery liver, crispy peanuts and sour lemon juice. The salad had a very light dressing, which was slightly sweet and sour. limes The preserved duck eggs at the end add just a touch of saltiness. For the duck, the Vietnamese touch that I loved so much was the addition of fried crispy shallots on top, which I hadn’t seen in other Asian countries before. 1/4. If you go to eat at Cháo Vịt Th… May 27, 2015 By wangbitat Leave a Comment. salt 1 big tbsp garlic cloves 2, crushed Hours. If you have a few minutes, here’s the full video of the meal: (If you can’t see the video, watch it here on YouTube). I’d say it was a pretty decent price for the amount of food we ate. The ground pork provides a slightly more nuanced broth than just water. The duck was extremely succulent and lean, with a salty taste from being braised in a mixture of soy sauce and Chinese spices. 1. But it’s really not all that far to get to the restaurant, and when we went the traffic was light. 125 g. 1/4. It’s not for breakfast.. or at least I didn’t see anyone sell it in the morning. In a large, heavy pot, combine the rice, stock, ginger, and the 2 cups reserved chicken cooking water over high heat. Today, I will share with you my favorite way to cook fish congee. Inspiration for this Dish: Because of my recent gallbladder surgery, I wasn’t able to eat any solid foods for quite a while, so I had to rely on oatmeal, and congee as my main source of nutrition. One of my favorite Vietnamese Chicken Recipes is Duck Meat with Soybean Paste Soup (Vịt Nấu Măng). Goi vit is a Vietnamese duck salad or coleslaw that is dressed with a ginger sweet fish sauce and chao is porridge or congee. Step 3: When waiting duck is boiled, use another pan, add oil and wait to hot, add minced garlic and fry until it is fragrant. Save my name, email, and website in this browser for the next time I comment. Not sure if I’d adventure off into the organs but would have to try it. 3 sprigs. Duck Congee Recipe (Chao Vit) This dish is often eaten for breakfast. Chao Vit - Vietnamese Congee and Braised Duck. We chose this restaurant, which I believe was the one on the left side, because it’s, so we think, the original one. I know, I know, this is a Chinese dish too. But it’s really not all that far to get to the restaurant, and when we went the traffic was light. Chicken Rice Balls at Kedai Kopi Chung Wah (Jonker Street, Melaka). A versatile base lends itself to so many different variations; you can do what you want with it – try adding hot sauce and a runny egg Divide the hot congee between 6–8 soup bowls. Divide between individual dipping bowls and leave for at least 1 hour. Chinese-style? Congee or rice porridge is one of the most common meals in Vietnam in not only breakfast but also lunch and dinner. I have to admit that when I heard duck congee porridge, I was thinking of just a simple bowl of thickened rice soup, with some bits of duck within it. Remove the pan from the heat, and set the duck aside to rest and cool slightly. Simmer until the rice is broken and looks like porridge, i hour. For the dipping sauce, combine the garlic, ginger, chillies and vinegar and leave for about 5 minutes – the vinegar will slightly “cook” the ingredients. bird’s eye chillies 2, thinly sliced It's chewier than your regular chicken, providing a nice contrasting texture to the smooth porridge. The sauce might have been a little sweet for me usually, but I loved the taste of ginger. black pepper ½ tsp I guess I was so excited about the duck and colorful salad, that I failed to really take a solo shot of the congee – but you can see it at the top of this photo. Address: 118 Bình Quới, P. 27, Ho Chi Minh City – The restaurant is located located within the horseshoe shaped island in the river north of Saigon, Vietnam Choose between Fish Porridge, Chicken Porridge, Sliced Fish with Shredded Chicken and Century Egg, Century Egg and Chicken, and Fish Belly Porridge ($3, $4, $5). Your email address will not be published. The fish sauce made out of Fish sauce, sugar, water, lemon juice or vinegar, and pureed ginger. Just enter your name and email below and I promise to only send you delicious emails :). ... Tofu / Mock Duck (Vegetarian) 14. I eeked out one more dish from my roast duck by boiling the carcass and making chao hot vit bac/bach thao (Vietnamese rice porridge with preserved/century/thousand duck egg). Required fields are marked *. I enjoyed adding some of the garnishing salad to my congee – this was the real Vietnamese fresh touch. I know that bach is for century and thao refers to herb, or preservation method.) I think I have to visit Vetnam just for its exotic dishes. 1 teaspoon. pork bouillon 1 tsp (optional) Thai Hang Vietnamese Restaurant offers traditional, delicious Vietnamese cuisine. Price: Our total bill for three of us came to 283,000 VND (about $13), but we had a lot of food and the three of us came out of the restaurant pretty full and happy. Open hours: 7 am – 11 pm daily Cháo is the transformation of small amounts of rice: after prolonged simmering in broth, it turns into a thick porridge soup. Instead of getting an individual bowl of rice congee, with a few seasonings to spruce it up, what greeted me at the table was an all out brunch duck feast. Is it intented to be for breakfast? :P (Any of my readers know if the bac refers to the north ie. Thai sweet basil Besides using duck to cook noodle soups (such as mi vit tiem and bun mang vit ), Vietnamese people also like to cook congee with it. The duck was also served with sauce, that tasted to me like a sweet fish sauce that was loaded with pureed ginger. Or use chicken stock instead of water and poach pre-cut chicken or duck breast for 30 minutes in the congee broth. To make life easier, ask the butcher to joint the duck and poach it in pieces instead of whole. How to get there: To get there we hopped in a taxi and went directly there. Add the rice, sugar, ginger, bouillon and pepper. Serve with the duck, onion pickle, dipping sauce and garnishes. Bring everything to a boil, then lower heat to a gentle simmer. Some versions are very plain, others are flavored with tiny bits of minced pork and organs, and some with a soft boiled egg – which can all be very good. Duck … fresh ginger. sugar 1 tsp Free- range chickens are best for this dish. I got to try this with a Vietnamese friend on my last trip to Saigon. Cháo Vịt Thanh Đa (Gốc Nhà Lá) restaurant is located a little bit outside of Saigon, within the horseshoe island wrapped within the river, north of the city. This is a great way to use up leftover cooked rice or to make it go a long way. If you prefer, you can use a whole chicken instead of duck. It can easily be cooked on the stovetop or in a pressure cooker. The liver was perhaps a little on the dry side, but it was still delicious, and the duck heart was also extremely good – creamy and rich. cider vinegar 3 tbsp It is then served with slices of duck next to the congee and alongside a ginger-based nuoc cham dipping sauce. Rice porridge cooked with chicken broth, ginger, garlic, onions, cilantro and your choice of protein. Moreover, when cooking this dish, it requires you have a good skill when making duck. The journey to get there was well worth the food. Although I am not a meat person, I’d love to explore the country just for its love for food – talk to the chefs and learn about the recipes. Cover the pan with the lid and simmer for 75–90 minutes over low heat. It was more soupy, with a wonderful meaty flavor undertone, and seasoned nicely with a handful of green onions and black pepper on top. fresh ginger 1 thumb’s worth of, finely chopped Along with Kyle one day in Saigon, we headed to a restaurant called Cháo Vịt Thanh Đa (Gốc Nhà Lá). I’m happy to say I was totally wrong with my first assumption. Duck porridge AKA cháo vịt in Vietnamese – duck rice congee, and in this case braised duck. basmati rice 200g, rinsed 1 Vietnamese Spring Roll, 1 Pork Skin Spring Roll, 1 Egg Roll, 1 Fried Shrimp Ham, 1 Pork Ham. If you go to eat at Cháo Vịt Thanh Đa (Gốc Nhà Lá) there are two similar restaurants located right next to each other that both serve cháo vịt. Then, pour sticky rice to roast about 10 – 15 minutes. Or use chicken stock instead of water and poach pre-cut chicken or duck breast for 30 minutes in the congee broth. Hi Renuka, thank you very much, Vietnam is yet another awesome country for food. Vietnamese chao vit, at this restaurant specifically, was not just an ordinary bowl of congee, it was spectacular! Bring to the boil, then reduce the heat to maintain a steady simmer. Add the whole duck and the salt and bring back to the … Duck Congee (Cháo Vịt) is hearty with tender shredded meat and creamy texture. For the map, scroll down until you see Cháo Vịt Thanh Đa (Gốc Nhà Lá), click on it, and it will highlight the location: Your email address will not be published. Although it is considered as the poor’s food, Cháo could be much fancier when cooked with a … Wow, looks so good! My mom and I were unable to finish the goi vit, so we packed it to go and it was still very good the next day! Make the porridge: While the chicken is poaching and cooling, cook the rice. sugar 1 tbsp, Dipping sauce coriander Design. Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals.Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. 1 liter. I always have a free-range chicken stocked in the freezer to make this dish at a moment's notice. I bet if you have family and kids, your children will love it. whole duck 1.5kg The duck looks oh so good. Cháo is very to cook since almost every electronic rice-cooker has porridge cooking function. I was to be somewhat surprised… The Duck. Vietnamese Chicken congee (rice porridge) is a familiar dish for Vietnamese people. Try amazing duck salad and congee in Saigon Pilgrimage worthy: Braised duck two ways, salad and congee The owner, Quyen, 31, says his mother passed down the recipe and shop to him three years ago. Dished up from a huge kettle floating whole green onions and bits of duck liver on its surface, the chao is crowned with chopped scallion greens and a healthy mound of fragrant Vietnamese black pepper (among the best in the world). The duck itself was braised in what tasted like a mixture of soy sauce with sweet hints of star anise and maybe some cinnamon. 6 years ago. Common ingredients include shrimp paste, fish sauce, bean sauce, rice, fresh herbs, fruit and vegetables. I can’t remember how much the taxi cost, but it was affordable, I think less than our meal, and well worth the trip out there. The way to cook Vietnamese chicken congee (rice porridge) is quite simple, although it takes a long time everyone can do it. If not, this dish is not delicious anymore. Duck is my all-time favorite meat … I need to get back to Asia soon! Chao/Congee/Jook Thit Heo Bam Hot Vit Bac Thao (Vietnamese/Chinese Rice Porridge with Ground Pork and Preserved Duck Egg) For a 5-quart pot, you'll need: Sun – Sat : 10 A.M – 9 P.M Method. Unlike the Thais or Chinese, the Vietnamese usually make their congee with whole grains rather than broken grains of rice. Smoked Duck Congee. A taxi ride there didn’t cost too much and I think it took only about 20 minutes or so to get there from central Saigon. All rights reserved. Add the sugar and fish sauce. It was thinner than other congee versions that I’ve had in places like China or Thailand. According to Vietnamese people, the food has attractive smell from raw duck blood and herbs. And again, topped with a handful of fried crispy shallots really added an extra salty and oniony dimension to the braised duck – I wish all places added crispy shallots. Not all congee (rice porridge) is created equal. fresh ginger 1 thumb’s worth, finely chopped black pepper a pinch, Onion pickle Thank you Qin. As soon as we placed our order, they grabbed a duck that was hanging in the cabinet, sliced it with expertise, and placed it onto a platter. The congee was light and fluffy, enhanced with meat stock, and served with a sour and slightly sweet Vietnamese salad on the side. Serves 6–8 Prepare yourself to drool over these 41 meals, each featuring mouthwatering photos, details, and where you can eat it. When I was eating my way through Vietnam, one of the many delicious meals I got to eat was Vietnamese style braised duck and congee rice porridge at a restaurant called Cháo Vịt Thanh Đa (Gốc Nhà Lá). red onion 1, thinly sliced The fish sauce provided was very flavorful! Step 4: Making Duck Porridge: When duck is boiled, take it out, wait to cold. This is seriously amazing! garden or hot mint Eating with hot rice bowl is so amazing, especially in cold days. When I was in Saigon I went to a restaurant called Cháo Vịt Thanh Đa (Gốc Nhà Lá) to eat their version of rice congee and braised duck known as cháo vịt. 1 clove. Skim off foam, then cover the pot with … What was served to us at our table, with the help of Kyle, was a family sized feast of congee in a communal bowl, a platter of sliced up braised duck, a side plate of duck organs, and a delicious Vietnamese sour and sweet herb and veggie salad to wrap it all up. But when I was in Vietnam, I ate, what is now, one of my favorite versions of rice congee porridge anywhere… known as cháo vịt in Vietnamese – duck rice congee, and in this case braised duck. But one of my favorite parts of eating Vietnamese duck congee at Cháo Vịt Thanh Đa (Gốc Nhà Lá) was the side salad they served to make our meal complete. Order from Thai Hang Vietnamese Restaurant, in Vancouver, for pickup or delivery, through SkipTheDishes.com! Found all over Asia, congee is essentially a comforting bowl of rice porridge. The duck meat without the skin was very lean and flavorsome, and not dry, but quite moist and delicious. Add the whole duck and the salt and bring back to the boil. https://www.food.com/recipe/chao-ga-vietnamese-rice-porridge-183829 Nisar Khan Charsi Tikka in Peshawar, Pakistan – Meat of Your Dreams. The congee itself was really good as well. A taxi ride there didn’t cost too much and I think it took only about 20 minutes or so to get there from central Saigon. The congee was warm and pleasant with thick and dense rice grains cooked to a perfect consistency. I like duck! Now joint the duck, slice the flesh and arrange it on a serving dish. Along with the braised duck, we also got a plate of prized duck organs, and I presume, but I’m not sure, if they were cooked within the braised duck and then removed. Unit 32, Regent Studios, 8 Andrews Road, London E8 4QN, © 2021 Uyen Luu. How thick you want your porridge is entirely up to you. I’m not sure, I think for breakfast and lunch, but not totally sure. Vietnamese Fish Congee (Chao ca) A few days ago, I wrote an overview of Vietnamese rice porridge and different ways to customize it to your liking. The plate included gizzard, liver, and a couple of duck hearts as well. Vietnamese Duck Porridge stall by Chu Manh Trinh road We actually stumbled upon this little road side stalls by Chu Manh Trinh road in District 1, Ho Chi Minh City while walking from the touristy areas towards our Airbnb room slightly further North East. Duck Congee $4.95 Beef Congee … There's the chao, a porridge of medium consistency made with broken rice and duck stock. Combine the onion pickle ingredients and leave for at least 1 hour. Bring 2 litres of water to the boil in a very large saucepan over medium heat. The journey to get there was well worth the food. It’s actually very common in Vietnam to make rice porridge with seafood. Just like with all noodle dishes in Vietnam you get a side of vegetables, this cháo vịt was served with thinly shaved banana flower, Vietnamese coriander, carrots, daikon, red onions, and finally some crushed peanuts on top. Along with the duck we also ordered a big bowl of congee rice porridge. cider vinegar 3 tbsp Vietnamese duck porridge or Chao Vit is a classic dish that is relatively easy to find in Ho Chi Minh City. On being told I was to be served “duck porridge” my initial thought was that I was going to be presented with a very plane congee dish that merely had a few bits of duck thrown in for good measure. The duck congee porridge at Cháo Vịt Thanh Đa in Saigon was incredibly delicious, and I think it’s well worth a pilgrimage if you love to eat.